Ingredients

• Canola or vegetable oil, for brushing on the griddle
• 16 white corn tortillas
• 1 tablespoon chile powder
• 1 teaspoon garlic salt
• Juice of 1 lime
• 4 tablespoons olive oil
• 1 1/2 pounds flaky white fish such as mahi mahi or cod, cut into 4-ounce fillets
• 1 cup mayonnaise
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon honey
• 2 canned chipotle chiles in adobo
• Juice of 1 lime
• Pinch kosher salt
• Shredded purple cabbage, for serving
• Fresh cilantro, for serving
• Pico de Gallo, recipe follows, for serving
• 2 ripe large tomatoes, finely diced
• 1 white onion, finely diced
• 1/2 jalapeno, minced
• 1/2 bunch fresh cilantro, leaves only, minced
• Juice of 1/2 lime
• Kosher salt and freshly ground black pepper

Instructions

1. Watch how to make this recipe.
2. For the tortillas: Brush a hot griddle with oil and heat the tortillas on each side to brown them up a bit. Wrap them in foil to keep hot until it's time to eat.
3. For the fish: In a bowl, combine the chile powder, garlic salt, lime juice and 2 tablespoons of the olive oil. Toss the mixture with the fish in a shallow container and marinate for 15 minutes.
4. For the chipotle sauce: In the meantime, combine the mayonnaise, cilantro, honey, chipotles, lime juice and salt in a food processor and blend until creamy and smooth. Transfer the sauce to a container (I like to store it in a squeeze bottle) and refrigerate until ready to serve.
5. Put the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the fish and cook for 3 to 4 minutes per side. Remove to a plate and flake with a fork.
6. To build each taco, spoon some fish onto 2 stacked tortillas (see Cook's Note). Top with some chipotle sauce, cabbage, cilantro and Pico de Gallo.
7. In a medium bowl, combine the tomatoes, onions, jalapenos, cilantro and lime juice. Season with salt and pepper.